The Cut That Belongs at the Top
The name says it twice. Chadol — white pebble. Baegi — lodged in. The cut is fat lodged in muscle, named for the thing the grill is meant to find. Until the 1980s, brisket was a soup cut in Korea. Yangji, the whole brisket primal, went into seolleongtang and yukgaejang — long broth, slow heat. … Read more
